Lemon-Raspberry Mini Cheesecakes

By carvalhohm

Ingredients

• 12 12 12 GOYA® Maria Cookies, crushed
• 2 2 2 tbsp. brown sugar
• 1/4 1/4 1/4 cup melted butter
• 2 2 2 pkgs. (8 oz. each) plain brick-style cream cheese, softened
• 1/2 1/2 1/2 cup granulated sugar
• 2 2 2 eggs
• 2 2 2 tbsp. Lemon Juice
• 1 1 1 tsp. Vanilla Extract
• 1 1/2 1 1/2 1/2 cups raspberries, divided
• 1/4 1/4 1/4 cup confectioners’ sugar
• 1 1 1 tbsp. Lemon Juice

Details

Servings 12
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Heat oven to 350°F. Line 12-cups of standard muffin tin with paper liners. Stir together crushed cookies with brown sugar until combined; mix with melted butter. Divide cookie mixture evenly among bottoms of cup liners, pressing to form crusts. Bake until cookie crust are golden brown and set, about 8-10 minutes. Let cool completely.

For the filling, using electric mixer, beat together cream cheese and sugar until smooth, light and fluffy. Beat in eggs, one at a time, until well blended. Beat in lemon juice and vanilla. Spoon cream cheese mixture evenly into muffin cups.

Reduce oven temperature 325°F; bake for 20 minutes or until just set. Let cool in pan on wire rack until room temperature. Refrigerate for at least 4 hours or overnight.

For the sauce, in blender or food processor, blend 1 cup raspberries, confectioners’ sugar, lemon juice and 2 tablespoons water until smooth. Press raspberry sauce through fine sieve; discard seeds. To serve, drizzle sauce over cheesecakes. Garnish with remaining ½ cup raspberries.